When most people think of the tropics they think of sun, sand, sea… and coconut trees! For those who don’t know, coconuts as we know them are really the seed of the coconut “fruit”. When they’re young and the outer husk is still green they contain lots of water and the white flesh is a jelly texture. I used to love drinking coconut water straight from the coconut and then scooping out and eating the tender jelly with a spoon!
What we generally know as a coconut is actually what we call a dry coconut in Jamaica. The flesh is firm and usually the water inside the hard shell is no longer good enough to drink. If you’ve been coming to the my site for a while, you’ll know that coconut is a key ingredient in several of my recipes like Toto or Mackerel Rundown or Rice and Peas.
In Jamaica, coconut is known for its versatility and none of it goes to waste. The outer husk is very fibrous and, in my time, it was used for several things, including as a brush to buff wood floors! But, whether you’re using grated fresh coconut , coconut cream or coconut milk, I think it’s a wonderful ingredient for both sweet and savory recipes. And, most importantly, you can’t make Grater Cake or Coconut Drops, two popular coconut candy recipes, without it!